CRAB CAKES WITH ASIAN SLAW
Make and share this Crab Cakes With Asian Slaw recipe from Food.com.
Provided by Sweefou
Categories Crab
Time 35m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. In small bowl, whisk 2 tablespoons mayonnaise with soy sauce; set soy mayonnaise aside for serving.
- Pick over crabmeat to remove any pieces of shell or cartilage. In medium bowl, mix half of green onion, egg white, 2 tablespoons panko, and remaining 3 tablespoons mayonnaise until blended. Stir in crabmeat. Shape into four 3-in. patties. Coat patties with remaining panko, pressing to adhere.
- Spray 15-1/2" by 10-1/2" jelly-roll pan with nonstick cooking spray. Lightly spray crab cakes with nonstick cooking spray and place in prepared pan. Bake 15 to 20 minutes or until crab cakes are golden and cooked through, turning over once.
- Meanwhile, in large bowl, combine cabbage, vinegar, sesame oil, ginger, and remaining green onion. Serve crab cakes with Asian slaw and top with soy mayonnaise. Serve any remaining mayonnaise on the side.
Nutrition Facts : Calories 388.6, Fat 17.2, SaturatedFat 2.6, Cholesterol 99.3, Sodium 1005.4, Carbohydrate 26.5, Fiber 3.5, Sugar 7.3, Protein 31.6
CHADWICK'S CRAB CAKES WITH SLAW AND WASABI MAYONNAISE
Provided by Food Network
Categories appetizer
Time 35m
Yield Twelve 2-ounce cakes
Number Of Ingredients 21
Steps:
- Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise.
- In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.
- Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.
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